Brie Roasted Red Pepper Soup
This brie roasted red pepper soup is creamy and smooth. Serve it with homemade croutons or crusty bread and a salad for the perfect lunch!
Servings 6
Calories 233kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup diced celery
- ½ cup diced carrot
- 1 cup diced white onion
- 2 minced cloves garlic
- 4 cups chicken stock/broth
- 1 ½ cups roughly chopped roasted red pepper
- ½ tablespoon herbs de provenance
- 4 ounces brie
- ½ cup heavy cream or milk
- salt to taste
Instructions
- In a medium pot, heat the extra virgin olive oil over medium heat. When the oil is hot, add the celery, carrot, white onion and garlic. Sauté until the vegetables are translucent.
- Add the chicken broth, roasted red pepper, and herbs de provenance. Stir and bring to a boil, then simmer for 10 minutes.
- Add the brie and simmer for an additional 10 minutes, stirring often. Then use an immersion blender to puree the soup. Stir in the heavy cream and season to taste with salt.
Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 12g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 848mg | Potassium: 366mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2411IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 1mg